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Melon Sherbet Pops


Melon Sherbet Pops

2 lbs melon (1 medium cantaloupe, 1/2 a honeydew or 1/4 watermelon)

2/3 cups sugar

1 1/4 cups heavy cream, divided

1 tablespoon sweet white wine

prepare pops:

Remove seeds and rind from melon and cut into chunks. In the bowl of a food processor, puree melon until smooth. Pour 1 3/4 cups puree into a bowl and discard the rest.

In a small pot over medium low heat, stir sugar and 1 cup cream until sugar has dissolved. Pour into melon puree and stir together.

Add remaining cream and wine and combine well.

Freeze 2 to 3 hours and reblend. Pack tightly into ice pop molds and freeze.

 


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